INGREDIENTS
1 kg of Oxtail
1 red onion, diced
¼ cup of dania stems
½ teaspoon of dried thyme/4 sprigs of fresh thyme
1 heaped tablespoon of minced ginger
1 heaped tablespoon of minced garlic
2 tablespoons of tomato paste
1 large tomato, diced
1 tablespoon of brown sugar
2 tablespoons of curry
1 tablespoon of smoked paprika
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of coriander powder
1 teaspoon of cumin
2 bay leaves
Chillies to simmer
Salt to taste
Vegetable oil to cook
Method
We begin by searing our oxtail. The purpose of this stage is not to cook the oxtail through and through but to get a nice char on it.
Once brown and golden, set aside.
In the same sufuria, add some salt, and then proceed to sear your red onion, garlic, ginger, thyme, dania (cilantro) stems. Make sure you save the dania leaves for garnish. The stems however do make for a great ingredient for the initial stage of cooking.
A great herby base is fantastic for building flavor upon so this stage is paramount. I used dry thyme for this, but fresh thyme would be perfect if not better.
Once the herbs are softened, add in the tomatoes, tomato paste, bay leaves and the spices. The spices may look like much, but they compliment each other so so well so make sure you include all of them. Spices are your friend and we are going for bold flavor here!!
Add some water/stock, simmer for a few minutes. It should be nice and thick..
This should be nice and thick and with that then add in the seared oxtail. Add a bit of stock/ water, cover, and allow this to simmer for low and slow for 5 hours. Yes, you read that right. Great oxtail demands time as an investment. Check on it from time to time, adding water as and if needed. You need to keep the mchuzi thick so add only if there is need.
Because the oxtail is a bit fatty, as it cooks, some of that fat will render. That is why you will notice a slight increase of oil in your soup while serving but it shouldn’t neither will it come in the way of your eating experience. Once your oxtail is tender, discard the bay leaves garnish with some dania (coriander) leaves and serve.
The flavor was so bold! I love how the herby base we started with really bloomed and held the other flavors to come to the fore. You can really taste the herby notes, the heat of the chili, the fullness of all the spices and baby let me tell you, each bite takes you to cloud 9 and higher!
I served my perfect oxtail with some cloudy, buttery mashed potatoes and a little bit of risudza. But this can go with literally any starch (think ugali, chapos, my fried rice or my masala fries) and veggie you choose (broccoli or riseveve would be so bomb too!!).
This dish is a labour of love. It is time intensive. But is all pays off!!
